Thin Mint Scones
from ButterYum
makes 12-14 scones
Ingredients
1 cup heavy whipping cream
1/4 teaspoon pure mint extract
10 ounces all-purpose flour (2 cups)
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, cold and cut into pieces
12 Thin Mint cookies, chopped into small pieces
1 egg, lightly beaten
1 tablespoon water
2 tablespoons sanding or turbinado sugar (or granulated sugar)
Directions
Preheat oven to 425F.
In a glass measure, combine heavy cream and mint extract; set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry blender, cut the butter into the dry ingredients until mixture resembles small pebbles.
Add heavy cream mixture and chopped cookie bits; blend together quickly, being careful not to over mix.
Press mixture together on a lightly floured pastry cloth (or other surface) and roll to 1/2-inch thickness.
Using a sharp knife or floured shamrock shaped cutter, cut shapes and place on parchment or silpat-lined half sheet pan.
Make egg wash by combining egg and water; brush onto the tops of each scone; sprinkle with sugar.
Bake for 12-15 minutes or until baked through and golden brown.
adapted from The Food Librarian